Are you ready to transform ordinary fruits into extraordinary preserves? Whether you’re a seasoned jam maker or just starting your preserving journey, these 20 Sure-Jell jam recipes will inspire you to create vibrant, flavorful spreads that capture the essence of each season. From classic strawberry to adventurous combinations, get ready to fill your pantry with homemade delights that will brighten every breakfast and gift-giving occasion!
Strawberry-Basil Sure-Jell Jam
Whip up a jar of summer magic with this unexpected flavor duo. Strawberry-Basil Sure-Jell Jam turns peak-season berries and fragrant herbs into a spread that’s anything but ordinary. Get ready to can a taste of sunshine.
Serving: 4 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of hulled, ripe strawberries
– 1/4 cup of fresh, fragrant basil leaves
– 1 package of Sure-Jell Premium Fruit Pectin
– 5 1/2 cups of granulated white sugar
– 1/2 cup of fresh-squeezed lemon juice
Instructions
1. Wash and hull 4 cups of ripe strawberries, then crush them thoroughly with a potato masher in a large, heavy-bottomed pot until you have 4 cups of pulp.
2. Finely chop 1/4 cup of fragrant basil leaves and stir them into the crushed strawberries.
3. Stir one package of Sure-Jell Premium Fruit Pectin into the strawberry-basil mixture.
4. Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down, stirring constantly.
5. Immediately add 5 1/2 cups of granulated white sugar and 1/2 cup of fresh-squeezed lemon juice all at once, stirring vigorously to dissolve.
6. Return the mixture to a full, rolling boil and boil exactly for 1 minute, continuing to stir constantly.
7. Remove the pot from the heat and quickly skim off any foam from the surface with a spoon.
8. Ladle the hot jam immediately into four clean, sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims clean with a damp cloth, place sterilized lids on top, and screw on the bands until fingertip-tight.
10. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal, then remove and let them cool completely on a towel-lined counter for 12-24 hours.
Done right, this jam sets into a beautifully glossy, spreadable texture with bright strawberry flavor punctuated by the subtle, herbal kiss of basil. Slather it on warm biscuits, swirl it into plain yogurt, or use it as a surprising glaze for grilled chicken. Each jar captures the essence of a perfect summer day.
Classic Blueberry Sure-Jell Jam
Ready to jar up summer? This Classic Blueberry Sure-Jell Jam is your shortcut to homemade perfection. Grab your berries and let’s get preserving.
Serving: 5 half-pints | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups of fresh, plump blueberries
– 1 package (1.75 oz) of Sure-Jell Original Fruit Pectin
– 5 cups of granulated white sugar
– 1/2 teaspoon of unsalted butter
Instructions
1. Thoroughly wash and drain 4 cups of fresh, plump blueberries.
2. Crush the blueberries completely using a potato masher or fork in a large, heavy-bottomed pot.
3. Stir 1 package (1.75 oz) of Sure-Jell Original Fruit Pectin into the crushed blueberries.
4. Add 1/2 teaspoon of unsalted butter to the pot to help reduce foaming.
5. Bring the mixture to a full, rolling boil over high heat, stirring constantly.
6. Immediately add 5 cups of granulated white sugar all at once, stirring to combine.
7. Return the mixture to a full, rolling boil that cannot be stirred down.
8. Boil exactly for 1 minute, stirring continuously. (Tip: Use a timer for precision, as over-boiling can break down the pectin.)
9. Remove the pot from the heat and skim off any foam from the surface with a spoon.
10. Ladle the hot jam immediately into 5 sterilized half-pint jars, leaving 1/4-inch of headspace. (Tip: Wipe the jar rims with a clean, damp cloth to ensure a proper seal.)
11. Process the filled jars in a boiling water bath for 10 minutes to seal. (Tip: Start your timer once the water returns to a full boil.)
12. Carefully remove the jars and let them cool undisturbed for 12-24 hours.
Heavenly on toast, this jam sets with a glossy, spreadable texture and bursts with pure, sweet-tart blueberry flavor. Swirl it into yogurt, layer it in a cheesecake, or gift a jar—it’s summer captured in a spoonful.
Raspberry-Peach Sure-Jell Fusion Jam
Oozing with summer sweetness, this Raspberry-Peach Sure-Jell Fusion Jam is your shortcut to homemade glory. Grab your jars and let’s jam—literally.
Serving: 5 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of ripe, juicy peaches, peeled and finely chopped
– 2 cups of plump, tart raspberries, gently crushed
– 1 package (1.75 oz) of Sure-Jell Premium Fruit Pectin
– 5 cups of granulated white sugar
– 1 tablespoon of freshly squeezed lemon juice
– ½ teaspoon of unsalted butter
Instructions
1. Sterilize 5 half-pint canning jars and lids by boiling them in a large pot of water for 10 minutes, then set them aside on a clean towel to air-dry completely.
2. In a large, heavy-bottomed pot, combine the finely chopped ripe peaches and gently crushed plump raspberries over medium-high heat.
3. Stir in the package of Sure-Jell Premium Fruit Pectin and 1 tablespoon of freshly squeezed lemon juice, mixing until fully incorporated.
4. Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent sticking—this should take about 5–7 minutes.
5. Tip: Use a wooden spoon to avoid scratching your pot and ensure even heat distribution.
6. Once boiling vigorously, immediately add 5 cups of granulated white sugar and ½ teaspoon of unsalted butter, stirring continuously until the sugar dissolves completely.
7. Return the mixture to a full rolling boil and cook for exactly 1 minute, timing it precisely with a kitchen timer to activate the pectin properly.
8. Tip: The butter helps reduce foam for a clearer jam; skim off any excess foam with a spoon for a glossy finish.
9. Remove the pot from heat and let the jam sit for 1 minute to allow bubbles to settle, preventing air pockets in your jars.
10. Carefully ladle the hot jam into the sterilized jars, leaving ¼ inch of headspace at the top to allow for expansion during sealing.
11. Wipe the jar rims clean with a damp cloth to ensure a tight seal, then place the lids on and screw the bands on fingertip-tight—not overly tight.
12. Process the filled jars in a boiling water bath for 10 minutes to seal them safely, starting the timer once the water returns to a full boil.
13. Tip: Use a jar lifter to handle hot jars safely and avoid burns; let them cool undisturbed for 12–24 hours to set properly.
14. After cooling, check the seals by pressing the center of each lid—if it doesn’t pop, the jar is sealed and ready for storage.
Whip up this jam for a burst of fruity bliss that’s thick, spreadable, and packed with tangy-sweet harmony. Slather it on warm biscuits, swirl it into yogurt, or gift it in jars—it’s summer in a spoon, ready to brighten any pantry.
Spiced Apple Sure-Jell Jam
Let’s make a jam that tastes like autumn in a jar—warm, spiced, and perfect for gifting or slathering on morning toast. This Spiced Apple Sure-Jell Jam comes together fast with a few pantry staples, delivering that cozy, homemade flavor without the fuss. Grab your pot and let’s get preserving!
Serving: 6 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 pounds of crisp, tart apples (like Granny Smith), peeled, cored, and finely chopped
– 1 package (1.75 oz) of Sure-Jell fruit pectin
– 5 cups of granulated sugar
– 1 cup of filtered water
– 2 tablespoons of freshly squeezed lemon juice
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– 1/4 teaspoon of ground cloves
Instructions
1. Combine the finely chopped apples, filtered water, and freshly squeezed lemon juice in a large, heavy-bottomed pot over medium-high heat.
2. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium and simmer for 10 minutes until the apples are tender and broken down.
3. Stir in the Sure-Jell fruit pectin until fully dissolved, using a whisk to prevent clumps—this ensures a smooth, set jam.
4. Add the granulated sugar, ground cinnamon, ground nutmeg, and ground cloves all at once, stirring constantly to combine.
5. Return the pot to a full, rolling boil over high heat, stirring continuously to prevent scorching on the bottom.
6. Boil for exactly 1 minute, then immediately remove from heat; skim off any foam with a spoon for a clearer jam.
7. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
8. Wipe the jar rims clean with a damp cloth, place sterilized lids on top, and screw on bands until fingertip-tight.
9. Process the jars in a boiling water canner for 10 minutes to seal, then remove and let cool undisturbed for 24 hours.
10. Check that the lids have sealed by pressing the center—if it doesn’t pop, it’s safe to store. Otherwise, refrigerate and use within 3 weeks.
Oozing with warmth from cinnamon and cloves, this jam sets up thick and spreadable, with tender apple bits throughout. Try it swirled into oatmeal or as a glaze for roasted pork—it’s a versatile staple that brings holiday spice to any meal.
Blackberry-Lemon Sure-Jell Delight
Craving a dessert that’s both tart and sweet, with a vibrant color that pops on any holiday table? This Blackberry-Lemon Sure-Jell Delight is your answer—a no-bake, jiggly treat that’s surprisingly simple to whip up. Perfect for last-minute gatherings or a festive solo indulgence.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups fresh blackberries, rinsed and patted dry
– 1 cup granulated sugar
– 1/4 cup fresh lemon juice, squeezed from juicy lemons
– 1 box (1.75 oz) Sure-Jell fruit pectin
– 1/2 cup cold water
– 1 cup heavy whipping cream, chilled
– 1 teaspoon pure vanilla extract
Instructions
1. In a medium saucepan, combine 4 cups fresh blackberries, 1 cup granulated sugar, and 1/4 cup fresh lemon juice over medium heat.
2. Cook the mixture for 5 minutes, stirring frequently with a wooden spoon until the blackberries break down and release their juices.
3. Strain the cooked blackberry mixture through a fine-mesh sieve into a clean bowl, pressing gently with the back of a spoon to extract all the liquid; discard the solids.
4. Return the strained liquid to the saucepan and whisk in 1 box (1.75 oz) Sure-Jell fruit pectin until fully dissolved.
5. Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking, and boil for exactly 1 minute.
6. Remove the saucepan from heat and let it cool at room temperature for 10 minutes, until slightly thickened but still pourable.
7. In a separate large mixing bowl, pour 1/2 cup cold water and sprinkle the remaining Sure-Jell powder over it, whisking quickly to avoid clumps.
8. Gradually pour the cooled blackberry mixture into the water mixture, whisking continuously until smooth and combined.
9. In another bowl, use an electric mixer on medium speed to whip 1 cup chilled heavy whipping cream with 1 teaspoon pure vanilla extract until stiff peaks form, about 2-3 minutes.
10. Gently fold the whipped cream into the blackberry mixture using a spatula until no white streaks remain, being careful not to deflate the cream.
11. Pour the combined mixture into a 9-inch square baking dish or individual serving glasses.
12. Refrigerate the dessert for at least 4 hours, or until fully set and firm to the touch.
Now, enjoy this delightful creation! Notice how the silky, cloud-like texture melts in your mouth, balanced by the bright tang of lemon and the deep, fruity essence of blackberries. Serve it chilled with a sprinkle of lemon zest or alongside shortbread cookies for a crunchy contrast—it’s a showstopper that’s as easy to make as it is to devour.
Mango-Habanero Sure-Jell Jam
Nail the perfect balance of sweet and spicy with this fiery mango-habanero jam. Grab your ripe mangos and let’s transform them into a bold condiment that’ll upgrade everything from morning toast to grilled meats. This recipe delivers a vibrant, spreadable jam with serious kick.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups finely chopped ripe mango flesh (about 4 large mangos)
– 2 finely minced fresh habanero peppers (seeds removed for milder heat)
– 1 package Sure-Jell fruit pectin
– 5 cups granulated white sugar
– 1/2 cup freshly squeezed lime juice
– 1/4 teaspoon unsalted butter
Instructions
1. Wash and sterilize four 1-pint canning jars and lids by boiling them in a large pot of water for 10 minutes, then keep them hot until ready to fill.
2. Peel and pit 4 large ripe mangos, then finely chop the flesh to measure exactly 4 cups packed into a dry measuring cup.
3. Wearing gloves, carefully remove stems from 2 fresh habanero peppers, slice them open, scrape out the seeds with a small spoon, and finely mince the flesh.
4. Combine the 4 cups chopped mango, 2 minced habanero peppers, 1 package Sure-Jell pectin, and 1/2 cup fresh lime juice in a 6-8 quart heavy-bottomed pot.
5. Stir the mixture constantly over medium-high heat until it reaches a full rolling boil that cannot be stirred down, about 5-7 minutes.
6. Immediately add all 5 cups granulated sugar and 1/4 teaspoon unsalted butter (which helps reduce foaming) all at once, stirring vigorously to dissolve.
7. Return the mixture to another full rolling boil and maintain it for exactly 1 minute while stirring continuously—set a timer for accuracy.
8. Remove the pot from heat and skim off any foam from the surface with a metal spoon.
9. Working quickly, ladle the hot jam into the prepared sterilized jars, leaving 1/4-inch headspace at the top of each jar.
10. Wipe the jar rims clean with a damp cloth, place the sterilized lids on top, and screw on the bands until fingertip-tight (not overly tight).
11. Process the filled jars in a boiling water bath for 10 minutes to seal properly, ensuring the water covers the jars by at least 1 inch.
12. Carefully remove the jars with canning tongs and place them on a towel-lined counter to cool completely for 12-24 hours.
Sweet heat defines this jam’s character—the tropical mango sweetness blooms first, followed by the habanero’s slow-building warmth. Spread it on cream cheese-topped bagels, glaze chicken wings during the last 5 minutes of baking, or stir a spoonful into barbecue sauce for instant complexity. The texture stays perfectly spreadable without being runny, catching light in its glossy, jewel-toned jars.
Traditional Apricot Sure-Jell Jam
Savor the sweet nostalgia of homemade jam with this classic apricot recipe—it’s the perfect blend of sunny fruit and simple technique. Skip the store-bought jars and capture summer in a pot with just a few pantry staples. Trust me, your toast will thank you.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of ripe, juicy apricots, pitted and chopped
– 1 package of Sure-Jell fruit pectin
– 5 cups of granulated white sugar
– 1/2 teaspoon of unsalted butter
– 6 clean, sterilized half-pint canning jars with lids
Instructions
1. Wash and pit 4 cups of ripe, juicy apricots, then chop them into small pieces—tip: use a sharp knife for even cuts to ensure smooth jam.
2. Place the chopped apricots in a large, heavy-bottomed pot over medium heat.
3. Stir in 1 package of Sure-Jell fruit pectin until fully dissolved, about 2 minutes.
4. Bring the mixture to a full, rolling boil that cannot be stirred down, which should take 5–7 minutes.
5. Add 5 cups of granulated white sugar all at once, stirring constantly to prevent sticking.
6. Return the mixture to a rolling boil and cook for exactly 1 minute, setting a timer for accuracy—tip: this precise timing activates the pectin for perfect set.
7. Remove the pot from heat and skim off any foam with a spoon.
8. Stir in 1/2 teaspoon of unsalted butter to reduce foaming and add a subtle richness.
9. Ladle the hot jam into 6 clean, sterilized half-pint canning jars, leaving 1/4 inch of headspace at the top.
10. Wipe the jar rims with a damp cloth to ensure a tight seal, then screw on the lids—tip: process in a water bath for 10 minutes if storing long-term, but it’s ready to use immediately after cooling.
This jam sets into a glossy, spreadable texture with a bright, tangy-sweet apricot flavor that bursts with fruitiness. Try it swirled into yogurt, dolloped on pancakes, or gifted in jars for a heartfelt homemade touch.
Cranberry-Orange Sure-Jell Harmony
Nothing beats a holiday spread that sparkles with homemade flair. Need a showstopper that balances sweet-tart perfection? This cranberry-orange preserve delivers bold flavor in every spoonful—your festive table deserves this vibrant upgrade.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups fresh cranberries, rinsed and sorted
– 2 cups granulated sugar, divided
– 1 cup freshly squeezed orange juice, strained
– 1 tablespoon finely grated orange zest
– 1 box (1.75 oz) Sure-Jell fruit pectin
– 1/2 teaspoon unsalted butter
Instructions
1. Rinse 4 cups of fresh cranberries under cool water, discarding any soft or bruised berries.
2. Combine cranberries, 1 cup of granulated sugar, and 1 cup of freshly squeezed orange juice in a large, heavy-bottomed saucepan.
3. Stir mixture over medium-high heat until sugar dissolves completely, about 3-4 minutes.
4. Bring mixture to a rolling boil, stirring occasionally to prevent sticking.
5. Add 1 box of Sure-Jell fruit pectin and 1 tablespoon of finely grated orange zest, stirring vigorously to incorporate.
6. Return mixture to a full boil that cannot be stirred down, then cook for exactly 1 minute—set a timer for accuracy.
7. Remove saucepan from heat and immediately stir in remaining 1 cup of granulated sugar until fully dissolved.
8. Skim off any foam from the surface with a spoon, then stir in 1/2 teaspoon of unsalted butter to reduce foaming further.
9. Ladle hot preserve into sterilized jars, leaving 1/4-inch headspace at the top.
10. Wipe jar rims clean with a damp cloth, seal with lids, and process in a boiling water bath for 10 minutes to ensure shelf stability.
11. Remove jars and let cool completely on a towel-lined countertop until lids pop, indicating a proper seal.
12. Store sealed jars in a cool, dark place for up to one year, or refrigerate after opening.
Silky-smooth with a jewel-like glow, this preserve bursts with bright citrus and tangy cranberry notes. Spread it on warm biscuits for a cozy breakfast, or swirl into yogurt for a festive snack—its versatile charm makes every bite a celebration.
Kiwi-Lime Sure-Jell Zesty Jam
You’re about to make a jam that’s pure sunshine. Yes, this Kiwi-Lime Sure-Jell Zesty Jam is the vibrant, tangy spread your morning toast has been dreaming of—it’s bright, bold, and ridiculously easy to whip up.
Serving: 4 half-pint jars | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of finely chopped, perfectly ripe kiwi fruit
– 1/4 cup of freshly squeezed lime juice from plump, juicy limes
– 1 package (1.75 oz) of Sure-Jell Premium Fruit Pectin
– 5 1/2 cups of granulated white sugar
– 1/2 teaspoon of unsalted butter
Instructions
1. Sterilize four half-pint canning jars and their lids by boiling them in a large pot of water for 10 minutes, then set them aside on a clean towel to air-dry completely.
2. In a large, heavy-bottomed stockpot, combine the 4 cups of finely chopped, perfectly ripe kiwi fruit and 1/4 cup of freshly squeezed lime juice from plump, juicy limes.
3. Stir in the 1 package (1.75 oz) of Sure-Jell Premium Fruit Pectin until it’s fully dissolved into the fruit mixture, using a whisk to prevent any clumps from forming.
4. Add the 1/2 teaspoon of unsalted butter to the pot—this helps reduce foaming during cooking for a clearer jam.
5. Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down, stirring constantly with a wooden spoon to prevent sticking.
6. Once boiling vigorously, immediately add the 5 1/2 cups of granulated white sugar all at once, stirring quickly to incorporate it completely.
7. Return the mixture to a full, rolling boil and cook for exactly 1 minute, continuing to stir nonstop—set a timer to ensure accuracy for proper gelling.
8. Remove the pot from the heat and skim off any foam from the surface with a spoon for a smooth, glossy finish.
9. Carefully ladle the hot jam into the prepared, sterilized jars, leaving 1/4 inch of headspace at the top to allow for expansion during sealing.
10. Wipe the jar rims clean with a damp cloth, place the lids on top, and screw on the bands until fingertip-tight—avoid over-tightening, which can prevent a proper seal.
11. Process the filled jars in a boiling water bath for 10 minutes to seal them safely, ensuring the water covers the jars by at least 1 inch.
12. Remove the jars from the water bath and let them cool undisturbed for 12-24 hours on a towel-lined countertop; you’ll hear a satisfying “pop” as they seal.
Now, you’ve got a jam with a lusciously thick, spreadable texture and a flavor that’s a perfect balance of sweet kiwi and zesty lime. Nothing beats slathering it on warm biscuits or swirling it into yogurt for a breakfast that feels like a celebration—it’s a jar of pure joy you’ll want to gift (or hoard) all season long.
Fig and Vanilla Bean Sure-Jell Jam
Oozing with holiday magic, this fig and vanilla bean jam transforms humble fruit into a spreadable celebration. Grab your jars—this sweet preserve comes together in under an hour and tastes like a cozy December morning captured in a spoon.
Serving: 4 half-pint jars | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds ripe fresh figs, stems removed and quartered
– 1 3/4 cups granulated sugar
– 1 whole vanilla bean, split lengthwise
– 1 tablespoon fresh lemon juice
– 1 box (1.75 oz) Sure-Jell fruit pectin
– 1/2 cup cool water
Instructions
1. Combine the quartered fresh figs, granulated sugar, and fresh lemon juice in a large, heavy-bottomed pot.
2. Scrape the tiny black seeds from the split vanilla bean into the pot using the back of a knife, then add the empty pod.
3. Mash the fig mixture with a potato masher until the fruit breaks down into a chunky pulp, about 2 minutes.
4. Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly with a wooden spoon to prevent sticking.
5. Whisk the Sure-Jell fruit pectin into the cool water in a small bowl until completely dissolved and smooth.
6. Pour the pectin slurry into the boiling fig mixture and stir vigorously to incorporate.
7. Boil the jam hard for exactly 1 minute, timing it carefully—this activates the pectin for perfect set.
8. Remove the pot from heat and immediately skim off any foam with a spoon for a clear, glossy finish.
9. Fish out the spent vanilla bean pod and discard it.
10. Ladle the hot jam into 4 sterilized half-pint canning jars, leaving 1/4-inch headspace at the top.
11. Wipe the jar rims clean with a damp cloth, then seal tightly with lids and bands.
12. Process the jars in a boiling water bath for 10 minutes to seal, then remove and let cool completely on a towel.
Perfectly spreadable with tender fig pieces suspended in a glossy, amber-hued gel. The vanilla bean adds a warm, floral depth that pairs beautifully with creamy brie on crackers or swirled into morning yogurt. This jam keeps its vibrant flavor for up to a year when properly sealed—if you can resist eating it all first!
Ginger-Pear Sure-Jell Bliss
Punch up your holiday spread with this unexpected flavor duo. Ginger-Pear Sure-Jell Bliss transforms winter pears into a sparkling, spreadable jewel. It’s the homemade gift that steals the show.
Serving: 4 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 3 pounds firm, ripe Bartlett pears, peeled and cored
– 1 (1.75 oz) package Sure-Jell Premium Fruit Pectin
– 5 cups granulated white sugar
– 2 tablespoons freshly grated ginger root
– 1 tablespoon bottled lemon juice
– 1/2 teaspoon unsalted butter
Instructions
1. Prepare four clean half-pint canning jars and lids by washing in hot, soapy water.
2. Finely chop the peeled and cored Bartlett pears until you have exactly 4 cups of fruit.
3. In a large, heavy-bottomed pot, combine the 4 cups of chopped pears and the grated ginger root.
4. Stir in the full package of Sure-Jell pectin until no dry spots remain.
5. Add the 1 tablespoon of bottled lemon juice to the pot and stir to combine.
6. Bring the pear mixture to a full, rolling boil over high heat, stirring constantly.
7. Once boiling, immediately stir in all 5 cups of granulated sugar.
8. Add the 1/2 teaspoon of unsalted butter to reduce foaming.
9. Return the mixture to a full, rolling boil that cannot be stirred down.
10. Boil exactly for 1 minute, stirring non-stop. (Tip: Use a timer for precision.)
11. Remove the pot from the heat and skim off any foam with a metal spoon.
12. Immediately ladle the hot jam into the prepared jars, leaving 1/4-inch headspace.
13. Wipe the jar rims clean with a damp paper towel. (Tip: This ensures a proper seal.)
14. Place the lids on the jars and screw on the bands until fingertip-tight.
15. Process the sealed jars in a boiling water bath for 10 minutes to ensure preservation.
16. Remove the jars from the water bath and let them cool undisturbed for 12-24 hours.
17. Check that all lids have sealed by pressing the center; it should not pop back. (Tip: Unsealed jars must be refrigerated and used first.)
Radiant with a soft-set shimmer, this jam balances the pear’s floral sweetness with ginger’s warm kick. The texture is luxuriously spreadable, perfect on toasted brioche or swirled into morning yogurt. For a festive twist, warm a spoonful to glaze roasted ham or pork tenderloin.
Cherry-Almond Sure-Jell Treat
Savor a holiday-ready treat that’s equal parts nostalgic and no-fuss—this Cherry-Almond Sure-Jell Treat delivers vibrant fruit flavor with a chewy, glossy finish. It’s the perfect make-ahead sweet to gift or graze on all season long.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups tart cherry juice
– 1 (1.75 oz) box Sure-Jell fruit pectin
– 5 cups granulated sugar
– 1 tsp pure almond extract
– ½ tsp fine sea salt
– ½ cup sliced almonds, lightly toasted
Instructions
1. Lightly grease an 8×8-inch baking dish with cooking spray and set aside.
2. In a large, heavy-bottomed saucepan, combine 4 cups tart cherry juice and 1 (1.75 oz) box Sure-Jell fruit pectin.
3. Whisk vigorously over medium-high heat until the mixture reaches a full, rolling boil that cannot be stirred down.
4. Immediately add 5 cups granulated sugar all at once, stirring constantly with a heatproof spatula.
5. Return to a full, rolling boil and cook exactly 1 minute, stirring continuously to prevent scorching.
6. Remove from heat and quickly skim off any foam with a spoon for a clearer set.
7. Stir in 1 tsp pure almond extract and ½ tsp fine sea salt until fully incorporated.
8. Pour the hot mixture into the prepared baking dish, working quickly before it begins to set.
9. Immediately sprinkle ½ cup sliced almonds, lightly toasted, evenly over the top, gently pressing them in with the back of a spoon.
10. Let cool at room temperature for 4 hours, then cover and refrigerate overnight until completely firm.
Delight in the glossy, jewel-toned squares that offer a satisfying chew with bursts of tart cherry and warm almond notes. Serve them chilled straight from the fridge, or layer between sheets of parchment in a festive tin for gifting—they stay perfectly firm and flavorful for days.
Pineapple-Coconut Sure-Jell Paradise
Craving a tropical escape? This Pineapple-Coconut Sure-Jell Paradise is your ticket to a sweet, sun-drenched getaway. It’s a vibrant, no-bake dessert that’s as easy to make as it is to devour.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (20 oz) can of crushed pineapple in 100% juice, undrained
– 1 cup of granulated white sugar
– 1 (3 oz) package of Sure-Jell fruit pectin
– 1 cup of cold water
– 1 (13.5 oz) can of full-fat coconut milk, well-shaken
– 1 tablespoon of freshly squeezed lime juice
– 1 teaspoon of pure vanilla extract
Instructions
1. In a medium saucepan, combine the undrained crushed pineapple, granulated white sugar, and the entire package of Sure-Jell fruit pectin.
2. Stir in the cold water until the mixture is smooth and no dry pectin remains.
3. Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil that cannot be stirred down, stirring constantly.
4. Once boiling vigorously, boil exactly for 1 minute, continuing to stir to prevent sticking or burning.
5. Remove the saucepan from the heat and immediately stir in the well-shaken full-fat coconut milk.
6. Add the freshly squeezed lime juice and pure vanilla extract, stirring until fully incorporated and the mixture is uniform.
7. Pour the mixture into a 9-inch pie dish or an 8×8-inch baking dish.
8. Let the dessert cool at room temperature for 30 minutes, then refrigerate for at least 4 hours, or until completely set and firm to the touch.
What you get is a luscious, creamy paradise with a perfectly firm yet yielding texture. The bright pineapple tang cuts beautifully through the rich coconut, creating a flavor that’s pure sunshine. Serve it chilled in scoops, topped with toasted coconut flakes or a drizzle of mango puree for an extra tropical twist.
Watermelon Mint Sure-Jell Refreshment
Whip up this vibrant, no-bake summer sipper that’s cooler than a pool day. We’re blending juicy watermelon with fresh mint and a hint of lime, then setting it with Sure-Jell for a refreshing, sliceable treat. It’s the ultimate make-ahead party showstopper.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups of seedless, ripe watermelon chunks (about 1 small watermelon)
– 1/2 cup of freshly squeezed lime juice (from about 4 juicy limes)
– 1/4 cup of loosely packed fresh mint leaves
– 1 cup of granulated sugar
– 1 box (1.75 oz) of Sure-Jell Original Fruit Pectin
– 1/2 cup of cold water
Instructions
1. Place the 4 cups of seedless, ripe watermelon chunks into a high-speed blender.
2. Add the 1/2 cup of freshly squeezed lime juice and the 1/4 cup of loosely packed fresh mint leaves to the blender.
3. Blend on high speed for 45-60 seconds until completely smooth and frothy. Tip: For the smoothest texture, strain the mixture through a fine-mesh sieve into a large bowl to remove any pulp.
4. In a medium saucepan, whisk together the 1 cup of granulated sugar and the entire box of Sure-Jell Original Fruit Pectin.
5. Stir in the 1/2 cup of cold water until no dry spots remain.
6. Bring the saucepan mixture to a full, rolling boil over medium-high heat, stirring constantly.
7. Boil vigorously for exactly 1 minute, then immediately remove from heat. Tip: Use a timer—over-boiling can break down the pectin.
8. Quickly pour the hot pectin mixture into the bowl with the strained watermelon juice.
9. Stir vigorously with a whisk for 2 full minutes to fully combine and slightly cool. Tip: Stirring prevents the mixture from setting unevenly.
10. Immediately pour the mixture into an 8×8-inch baking dish or a decorative mold.
11. Refrigerate uncovered for at least 4 hours, or until completely firm to the touch.
12. To serve, slice into squares or use cookie cutters for fun shapes.
Here’s the magic: it sets into a firm, jiggly texture that melts on your tongue with a burst of sweet watermelon and bright, herbal mint. Serve the squares over ice for a boozy spritzer base, or layer them in a trifle with whipped cream for a stunning dessert.
Vanilla Mulberry Sure-Jell Jam
Nailing the perfect homemade jam just got easier. This Vanilla Mulberry Sure-Jell Jam blends sweet-tart mulberries with warm vanilla for a spread that’s pure nostalgia in a jar. Get ready to transform your toast, yogurt, and desserts.
Serving: 5 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of crushed, ripe mulberries (washed and stems removed)
– 1 package of Sure-Jell powdered fruit pectin
– 5 cups of granulated white sugar
– 1 tablespoon of fresh lemon juice
– 1 whole vanilla bean (split and scraped)
– 1/2 teaspoon of unsalted butter (to reduce foam)
Instructions
1. Combine 4 cups of crushed mulberries, 1 package of Sure-Jell, and 1 tablespoon of fresh lemon juice in a large, heavy-bottomed pot.
2. Stir the mixture over medium-high heat until it reaches a full, rolling boil that cannot be stirred down, about 5-7 minutes.
3. Immediately add 5 cups of granulated sugar and 1/2 teaspoon of unsalted butter all at once, stirring constantly to dissolve.
4. Return the mixture to a full, rolling boil and cook for exactly 1 minute, stirring continuously to prevent sticking. Tip: Use a timer—overcooking can break down the pectin.
5. Remove the pot from heat and quickly skim off any foam with a spoon for a clearer jam.
6. Stir in the seeds from 1 split vanilla bean, scraping the pod to release all the fragrant specks.
7. Ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch of headspace at the top. Tip: Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
8. Process the jars in a boiling water bath for 10 minutes to seal, then remove and let cool completely on a towel. Tip: Listen for the “pop” of lids sealing as they cool—it’s your sign of success.
Luxuriously thick with a glossy sheen, this jam bursts with the bright tang of mulberries mellowed by creamy vanilla. Slather it on warm biscuits, swirl into Greek yogurt, or use it as a filling for thumbprint cookies—it’s a versatile star that elevates any treat.
Citrus Medley Sure-Jell Burst
Escape the holiday baking rut with this vibrant, zesty preserve that’s brighter than your Christmas lights. We’re making a Citrus Medley Sure-Jell Burst—a tangy-sweet jam that captures winter sunshine in a jar. It’s the perfect, unexpected gift or brunch upgrade.
Serving: 5 half-pint jars | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups of finely chopped mixed citrus (like juicy navel oranges, tart grapefruit, and fragrant Meyer lemons)
– 1 package (1.75 oz) of Sure-Jell powdered fruit pectin
– 5 cups of granulated white sugar
– 1 tablespoon of freshly squeezed lemon juice
– 1/2 teaspoon of unsalted butter
Instructions
1. Prepare your citrus by washing, peeling, and removing all white pith, then finely chop the fruit to measure exactly 4 cups. Tip: Use a sharp knife for clean cuts and maximum juice retention.
2. Combine the chopped citrus, Sure-Jell pectin, and lemon juice in a large, heavy-bottomed pot.
3. Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly with a wooden spoon.
4. Add all 5 cups of sugar and the butter at once, stirring vigorously to dissolve completely.
5. Return the mixture to a hard, rolling boil that cannot be stirred down, and cook for exactly 1 minute while stirring continuously. Tip: Use a timer—over-boiling can break down the pectin.
6. Remove the pot from heat and immediately skim off any foam with a spoon.
7. Ladle the hot jam into 5 sterilized half-pint canning jars, leaving 1/4-inch headspace at the top.
8. Wipe the jar rims clean with a damp cloth, place sterilized lids on top, and screw on bands until fingertip-tight.
9. Process the jars in a boiling water canner for 10 minutes to seal. Tip: Ensure jars are fully submerged and start timing once the water returns to a boil.
10. Remove the jars and let them cool undisturbed on a towel for 12-24 hours, checking that lids have sealed (they should not flex when pressed).
Kickstart your morning with this jam’s brilliant gel-like texture and explosive citrus flavor. It spreads smoothly on toast, swirls beautifully into yogurt, or glazes roasted chicken for a sweet-tangy twist. The vibrant color and fresh aroma make it a jar of pure sunshine.
Banana-Strawberry Sure-Jell Mix
You’ve been scrolling for a sweet escape. This Banana-Strawberry Sure-Jell Mix is your kitchen’s viral moment—a no-bake, fruit-forward jam that transforms pantry staples into pure, spoonable joy.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups of ripe, spotty bananas, mashed until smooth
– 1 cup of hulled, juicy strawberries, finely diced
– 1 (1.75 oz) box of Sure-Jell Original Fruit Pectin
– 4 cups of granulated white sugar
– 1/2 cup of fresh lemon juice, strained to remove seeds
– 1 teaspoon of pure vanilla extract
Instructions
1. Combine the mashed ripe bananas, finely diced juicy strawberries, and strained fresh lemon juice in a large, heavy-bottomed saucepan.
2. Whisk in the entire box of Sure-Jell Original Fruit Pectin until no dry clumps remain. Tip: Whisk vigorously for 30 seconds to fully incorporate the pectin and prevent lumps.
3. Place the saucepan over medium-high heat and bring the mixture to a full, rolling boil that cannot be stirred down, stirring constantly with a wooden spoon.
4. Immediately add all 4 cups of granulated white sugar at once, stirring continuously to dissolve completely.
5. Return the mixture to a full, rolling boil and cook for exactly 1 minute, stirring non-stop. Tip: Set a timer—overcooking can break down the pectin and affect the set.
6. Remove the saucepan from the heat and quickly skim off any foam from the surface with a spoon.
7. Stir in 1 teaspoon of pure vanilla extract until just combined. Tip: Add the vanilla off-heat to preserve its aromatic flavor.
8. Carefully ladle the hot jam into clean, sterilized half-pint jars, leaving 1/4 inch of headspace at the top.
9. Wipe the jar rims with a damp cloth, apply lids and bands, and process in a boiling water canner for 10 minutes if preserving, or let cool to room temperature for immediate use.
The jam sets into a glossy, spreadable texture with bright banana sweetness punctuated by tart strawberry bursts. Slather it on warm biscuits, swirl into yogurt, or gift it in jars tied with twine—it’s a homemade hit that tastes like sunshine.
Plum-Cardamom Sure-Jell Sensation
Zesty holiday vibes meet your kitchen with this Plum-Cardamom Sure-Jell Sensation. Transform juicy plums into a shimmering, spiced jam that’s perfect for gifting or slathering on toast. Get ready to stir up something spectacular in under an hour.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds ripe, fragrant plums, pitted and chopped
– 1 ¾ cups granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely ground cardamom
– 1 box (1.75 oz) Sure-Jell fruit pectin
– ½ cup cool water
Instructions
1. Combine 2 pounds of chopped plums, 1 ¾ cups sugar, and 1 tablespoon lemon juice in a large, heavy-bottomed pot.
2. Stir the mixture over medium heat until the sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring to a full, rolling boil that cannot be stirred down.
4. Stir in 1 teaspoon ground cardamom for a warm, aromatic note.
5. In a small bowl, whisk 1 box of Sure-Jell pectin into ½ cup cool water until smooth.
6. Tip: Add the pectin slurry slowly to avoid clumping, stirring constantly.
7. Return the plum mixture to a rolling boil and cook for exactly 1 minute, stirring vigorously.
8. Tip: Use a timer—overcooking can break down the pectin and affect the set.
9. Remove the pot from heat and skim off any foam with a spoon for a clear, glossy jam.
10. Ladle the hot jam into sterilized jars, leaving ¼-inch headspace.
11. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
12. Tip: Process jars in a boiling water bath for 10 minutes if canning for long-term storage.
13. Let the jars cool undisturbed at room temperature for 24 hours to fully set.
Plum-Cardamom Sure-Jell Sensation sets into a firm, spreadable texture with bursts of tart fruit and cozy spice. Serve it warm over vanilla ice cream or layer it into a yogurt parfait for a festive breakfast twist.
Conclusion
Journey through these 20 exquisite Sure-Jell jam recipes and discover a world of flavor to delight your palette. We hope you’re inspired to try a few, share your favorites in the comments below, and pin your must-makes on Pinterest. Happy jamming!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
